Step 1

Preheat the oven to 375°F. Pat duck dry inside and out, and poke skin all over with the tines of a fork.

Step 2

Whisk together soy sauce and mustard; brush mixture over duck, inside and out. Sprinkle with salt and pepper.

Step 3

Place breast-side down on a rack in a roasting pan and roast until skin is browned on top.

Step 4

Turn duck breast-side up using large tongs and continue to roast until duck is browned on breast and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F, about 1 hour. Transfer duck to a platter.

Step 5

In a small saucepan, combine shallot, wine and satsuma juice, and simmer over medium heat until liquid is reduced by about half.

Step 6

Add satsuma sections and simmer until heated through and softened, about 5 minutes. Carve duck into 4 portions and spoon citrus sauce over top.